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Bowl of Creamy Orzo with Roasted Butternut squash and fresh herbs, ready to eat.

Creamy Orzo with Roasted Butternut Squash

A comforting and flavorful pasta dish featuring creamy orzo and sweet roasted butternut squash.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Butternut Squash
  • 1 medium butternut squash peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Orzo
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1.5 cups orzo pasta
  • 3 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley for garnish

Equipment

  • Baking sheet
  • Large pot
  • Skillet

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized.
  2. While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
  4. Stir in the orzo pasta and toast for 1-2 minutes, stirring constantly.
  5. Pour in the vegetable broth and bring to a simmer. Cover and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed, stirring occasionally.
  6. Stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes until the sauce is creamy and heated through.
  7. Gently fold in the roasted butternut squash.
  8. Serve immediately, garnished with fresh parsley.

Notes

You can add a pinch of nutmeg or sage for extra flavor. For a vegan version, use full-fat coconut milk instead of heavy cream and nutritional yeast instead of Parmesan cheese.